Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs. The earliest reference to the dish dates back to 1921 and since then numerous varieties have been developed by adding or replacing the ingredients from the original recipe. The best-known versions include katsudon made with Worcestershire sauce, miso, and soy sauce, but there are also ones that replace pork with beef or chicken.
The breaded, deep-fried pork cutlet tonkatsu is a Japanese dish with a very recent history. It first appeared at the end of the 19th century as a type of yoshoku — the Western-influenced Japanese dishes — but with time, tonkatsu has become increasingly Japanized, widely available to the masses and thus more popular. Tonkatsu is a dish in itself or, if married with other ingredients, it can turn into many of its almost endless variations; made like a sandwich, paired with ramen or rice, poured over with a thick miso sauce as done in Nagoya, or served with curry to make katsu karē. As a result of such popularity, many other fried dishes were developed using ham, beef, minced patties, and chicken as substitutes. For serving, tonkatsu is sliced, then placed on a plate together with shredded cabbage. Rice and miso come in separate bowls, while pickled vegetables and a citrus-based sauce are placed on the side. An essential element is the seasoning, traditionally either a type of thick Worcestershire sauce called sōsu or mustard.
Chashu is slowly braised pork belly, a staple Japanese dish infused with traditional flavors of soy sauce and sake. The dish can be made with flat pork belly, but the pieces can also be rolled to create more sophisticated versions which cook more evenly. Prepared pork belly is covered in a fragrant mixture of soy sauce, mirin, sake, and sugar. The liquid is additionally seasoned with sliced ginger and scallions, and the meat is braised on low heat for hours, until it soaks up all the layered flavors and turns the thick pork belly into an incredibly soft, tender, and juicy piece of meat. If the skin is left on the meat, it will caramelize during braising, becoming slightly gelatinous and affecting the final texture of the dish. The name and origin of this Japanese classic probably stems from char siu, the popular Chinese roasted pork dish. It was adapted with traditional Japanese ingredients to create a simple treat that is eaten throughout Japan. Sliced chashu is the essential component of legendary ramen dishes, but it can also be used as a stuffing inside bread and sandwiches or as a topping for other noodle and rice dishes.
Butadon is a rice bowl from Obihiro in Hokkaido's Tokachi region, made with thick slices of grilled pork coated in a sweet, savory soy-based sauce and served over steamed white rice. The name simply means “pork bowl.” The dish dates to 1933 and is credited to Shuji Abe, the founder of the Obihiro restaurant Pancho. By the early 20th century, pig farming had become established in Tokachi, making pork an increasingly familiar local ingredient. Abe wanted to create a substantial meal for the farmers and laborers working in the region. Initially, he took inspiration from unadon, the Japanese dish of grilled eel served over rice. Eel was expensive and difficult to obtain in Hokkaido, so Abe adapted the same basic idea to locally available pork. He grilled the meat and seasoned it with a sweet soy-based sauce resembling the tare used for grilled eel. The combination of pork, sauce, and rice became closely associated with Obihiro and later spread throughout the Tokachi region. Traditional Obihiro butadon is deliberately simple. Pork loin is particularly characteristic, though pork belly is also common. The meat is cut into relatively thick slices so it stays juicy during cooking and develops a browned exterior without drying out. The pork is traditionally grilled over charcoal, which gives the meat a lightly smoky aroma and browned edges. As they cook, the slices are brushed or dipped in a sweet-salty sauce based primarily on soy sauce and sugar. The sauce caramelizes over the heat, forming a glossy coating on the surface of the pork. Individual recipes may include mirin or other seasonings, but established restaurants often keep their exact sauce formulas closely guarded. A bowl is filled with freshly steamed Japanese short-grain rice, and the grilled pork is arranged generously across the top. A little extra sauce usually seasons the rice underneath, but the dish should not be swimming in liquid. The contrast between plain rice, smoky pork, and concentrated sweet-and-savory sauce is the dish's main point. The original style doesn't rely on onions, eggs, or large amounts of garnish. A small amount of green onion, peas, or another simple garnish may occasionally appear, but traditional Obihiro butadon remains centered almost entirely on pork and rice. Butadon is eaten throughout the year and is served both in restaurants and at home across Tokachi. Miso soup and Japanese pickles can accompany the bowl as part of a meal, but they aren't essential.
Kakuni is a braised pork dish originating from Nagasaki. The name kakuni means square simmered, referring to the typical shape of the dish. In order to prepare it, thick slices of pork belly are slowly simmered in soy sauce, sake, mirin, dashi, and sugar. The slow-cooking process renders out most of the fat, which turns into gelatin, imparting a tender, melt-in-the-mouth texture to the meat. It is recommended to pair kakuni with daikon, scallions, and karashi.
Shogayaki is one of the most common pork dishes in Japan. It consists of lean cuts of pork that are thinly sliced and braised in a flavorful mixture of soy sauce, mirin, and grated ginger. In Japan, shogayaki is a popular lunch or dinner choice and even though it is commonly prepared in many Japanese households, it is also a staple restaurant item. The dish is usually served alongside rice and shredded cabbage or enjoyed as a part of takeaway bento meals.
Rafute is a traditional dish originating from Okinawa. The main compoment of the dish is braised pork belly, but every restaurant has its own variation. In order to prepare it, the pork belly is usually slowly cooked in black sugar, soy sauce, and awamori (Okinawan distilled liquor). The origins of rafute are believed to come from a Chinese dish called dong po rou. While the pork is simmering, the fat renders and becomes gelatinous. When eaten with chopsticks, the meat just falls apart due to the long slow-cooking process. It's recommended to serve it with steamed white rice or noodles on the side and pair it with an ice-cold beer.
Among the broad group of Japanese chanpuru dishes, goya chanpuru is the most traditional version prepared with stir-fried bitter melon, eggs, pork, and tofu. It is often blended with various seasonings and vegetables. Occasionally, the dish is served sprinkled with fish flakes and accompanied by rice. This colorful and nutritious summer stir-fry is the signature dish of Okinawa island. It has recently grown in popularity and can also be found in other parts of Japan.
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